You should drink a glass of wine from a fresh and custom engraved liquor bottles. Does it taste sweet? No way, fruity. This one is for you if you’ve ever taken a drink of wine but didn’t know how to explain the flavor sensations you’re feeling using wine tasting phrases. Is there a distinction to make between fruitiness and sweetness?
What does it imply when someone says wine has ‘full-bodied?’ So, we’ll go over the fundamentals of wine tasting terminology step by step. It provides you with a plethora of great wine adjectives to utilize along the way. Therefore, before you look for engraved party favors, let’s know the tips.
You may have seen the term “fruit-forward” used to describe wine in the past. Other adjectives for this phrase are jammy, juicy, flamboyant, ripe, sweet tannic, and fruit-driven.
You’ve identified fruit notes. You may go a step further and consider what sort of fruit you’re tasting. There’s fresh and juicy, and then there’s jammy. So, consider the difference between a freshly picked strawberry off the vine and silky strawberry jam.
After determining if the wine is fruity or savory and analyzing the sweetness level, you may move on to the wine’s body. The body of wine has affected by the alcohol content, tannin, and acidity. Consider a glass of skim milk vs. a glass of full milk.
So, whole milk stays in your mouth for a much more extended time, coating it. But skim milk does not. You hear someone remark a wine has full-bodied, or if they mention ‘mouthfeel’ or ‘texture.’ So, you know they refer to the wine’s body.
A wine’s body might describe as “light,” “medium,” or “full.” It makes no difference whether the wine is white or red (though medium-bodied only applies to red wines.) So, red wines may describe as crisp, bright, delicate, flowery, or elegant. White wines can describe as light, zippy, crisp, or lean.
Medium-bodied wine has often designated for food. And it sits in the center of the tannin range between low tannin red and high tannin red. Words like mellow, moderate, and food-friendly may describe medium-bodied wines.
So, full-bodied wines have a high tannin and alcohol content. This accounts for the extra texture you feel in your tongue. Whites may describe as buttery, greasy, or rich.
The wine’s aftertaste is also known as the finish. It has often divided into three categories. These include a smooth finish, bitter finish, and spicy finish.
The most popular is a smooth finish. Even a wine with prominent tannins on the first sip might have a pleasant finish. So, a bitter finish would be more astringent.
Savory wines are the polar opposite of fruit-forward wines. Imagine earthy, herbaceous, rustic, or intense minerality when you think savory. It’s not that savory wines lack fruit tastes; in fact, many of them do.
However, the prevailing tastes are not those of sweet fruit. Cranberry is an excellent illustration of this reasoning. It is a fruit, yet it has a bitter, sour flavor rather than a sweet, ripe flavor.